Sticky toffee pudding

Name: Sticky toffee pudding
Cuisine: South African
Ingredients: 50 g butter; 190 g castor sugar; 2 large eggs or 1 jumbo egg; 375 g self raising flour; 250 ml milk; 15 ml white vinegar; 30 g apricot jam; 30 g cocoa powder (optional); Toffee sauce; 175 ml brown sugar; 90 g butter; 30 ml Golden syrup; 250 ml cream

Lindo the foodie @cook_13873639

Soweto

We always have it in restaurants now we can make it at home. Enjoy

Lindo the foodie @cook_13873639

Soweto

We always have it in restaurants now we can make it at home. Enjoy

Saved

Ingredients

50 gbutter
190 gcastor sugar
2large eggs or 1 jumbo egg
375 gself raising flour
250 mlmilk
15 mlwhite vinegar
30 gapricot jam
30 gcocoa powder (optional)
Toffee sauce
175 mlbrown sugar
90 gbutter
30 mlGolden syrup
250 mlcream

Saved

Steps

1

Cream butter and sugar
2

Add eggs, jam and milk
3

Gently fold in flour
4

Add vinegar and mix
5

Pour batter into a baking dish and bake for 30 minutes at 180 degrees. I don’t grease my pan because when we pour the toffee sauce over the pudding it softens and doesn’t stick to the dish.
6

When the pudding has been in the oven for 20 mins prepare your sauce.
7

In a pot bring all sauce ingredients to a boil, reduce heat and simmer for 5 minutes until thickened.
8

By this time your pudding should be ready and out of the oven. Prick holes all over using a fork and pour over the sauce.
9

You can serve the pudding warm or cold with custard or whatever you prefer. Enjoy